Blackberry milkshake for 4

Method

In a bowl, lightly crush the berries with
25g of the sugar. Add a spoonful to the
bottom of 6 small glasses, then set the
rest of the berry mixture aside.

Bring some water to a gentle simmer in
a medium-size saucepan and tip the egg
yolks into a large heatproof bowl. Halve
and scrape the seeds from the vanilla
pod into the egg yolks and add the
remaining sugar. Using an electric whisk,
beat until light and airy. Splash in the
Marsala, place the bowl over the pan of
simmering water, then whisk your heart
out for 10-12 mins until the egg yolks are
thick and foamy and the whisk leaves a
defined trail. Drain off some of the juice,
then ripple the remaining berries through
the mousse and spoon into the glasses.

I made this for a relaxed dinner with friends. I didn't bother getting Marsala and used a splash of port instead which worked really well. It was very well received. Blackberries were perfect. We talked about using Frangelico and raspberries if making again.

This was a different zabaglione to any I've ever tasted - very thick, more like a custard than the foamy deliciousness I was expecting. It was good, but not zabaglione... I think some liquid is missing from the recipe?

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